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Huey's Ras-El-Hanout Lamb Shanks

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“This recipe is from Ian Hewitson. Saw it on television and wanted to keep the recipe. He used 8 small lamb shanks or 4 large lamb shanks. Must be french trimmed. Ras-al-hanout is a spice blend you can get from Middle-eastern shops or gourmet delicatessans. You can substitute morrocan spice blends as well.”
2hrs 15mins

Ingredients Nutrition


  1. Season lamb shanks with salt.
  2. Place flour in bowl and coat shanks lightly in flour.
  3. Heat oil in large heavy based pan with fitted lit.
  4. Brown lamb shanks and remove from pan.
  5. Add chopped vegetables and garlic to pan scraping up the "browned bits".
  6. Stir until soft.
  7. Add ras-al-hanout (morrocan spices) and stir to develop flavour.
  8. Add about 1 heaped tablespoon of the flour used to coat the shanks.
  9. Add 2 to 3 cups of the vegetable stock, as well as the tomatoes and honey.
  10. Add lamb shanks, bring to the boil. Cover and simmer on low for 2 hours.
  11. You can add more stock if necessary.
  12. You can place the pan in the oven on low heat covered for the slow cooking.
  13. When complete, season to taste.

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